Hot holding temperature log
Hot TCS food must be held at 135°F or above (FDA Food Code 2026, §3-501.16(A)(1)). Roasts cooked or reheated as the Code describes may be held at 130°F or above. This log in °F and Letter size records each item's temperature, the time and initials, and what was done when an item read below the limit.
A template from Patrono, the food safety, scheduling and food cost app for US restaurants.
Updated
What §3-501.16 requires
The Food Code sets one limit for hot holding, with one exception for roasts. The log has a column for the reading and one for the corrective action.
- 1.135°F or above. Hot TCS food on the line, in a steam table or in a holding cabinet (§3-501.16(A)(1)).
- 2.130°F or above for roasts. Roasts cooked as §3-401.11(B) describes, or reheated as §3-403.11(E) describes, may be held at 130°F or above (§3-501.16(A)(1)).
- 3.Not during prep or cooking. The 135°F limit does not apply while food is being prepared, cooked or cooled, or when you use time as a public health control (§3-501.16(A), §3-501.19).
What the inspector checks
Inspectors mark hot holding on the food temperatures they measure during the visit, with a calibrated thermometer. One TCS food below 135°F marks the item out of compliance, unless you use time as a public health control (FDA Food Code 2026, Annex 7, Guide 3-B, item 21). The log shows what your hot line held between visits.
Is a hot holding log required?
The Food Code sets the 135°F limit and says nothing about a log (§3-501.16): the inspector measures the food, and your log shows what the hot line held between visits. Some local codes do require one, for example Lee County, Illinois, for every hot holding unit (County Code §4-7-4(C)). And within four years of your regulatory authority adopting the 2026 Food Code, a written food safety management system with monitoring records becomes due (§8-201.15).
Ask the health department that issued your permit which edition it enforces. More in what the 2026 Food Code changes for restaurants.
How to use the log
- 1.One line per item. The food, where it is held and the time of the check.
- 2.Measure the food. Use a calibrated food thermometer in the food, not the unit's dial. That is how the inspector checks it.
- 3.Below 135°F, write the action. What you did, the time and your initials, on the same line.
- 4.Sign the day. The manager reads the sheet and signs at the bottom.
More food safety logs
The log
One line per item and check, with the time, the food, where it is held, the reading in °F, the corrective action and initials. We email you a fillable PDF and a Word file, Letter size.
Hot holding temperature log
FDA Food Code 2026, §3-501.16(A)(1): hot food at 135°F or above. Note any corrective action.
Location: ____________________________
Date: __/__/____
| Time | Food | Held in | Reading 135°F or above | Corrective action | Initials |
|---|---|---|---|---|---|
| 11:30 AM | Chili | Steam table | 158°F | None | L. M. |
| 1:30 PM | Mashed potatoes | Holding cabinet | 141°F | None | J. P. |
The first two rows are examples.
Checked by (manager): ___________________________
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Frequently asked questions
What does it cost?
Nothing. Enter your email and we send you the files.
What temperature should hot food be held at?
135°F or above (FDA Food Code 2026, §3-501.16(A)(1)). Roasts cooked or reheated as the Code describes may be held at 130°F or above.
Do I have to keep a hot holding log?
The Food Code sets the 135°F limit and says nothing about a log (§3-501.16): the inspector measures the food, and your log shows what the hot line held between visits. Some local codes do require one, for example Lee County, Illinois, for every hot holding unit (County Code §4-7-4(C)). And within four years of your regulatory authority adopting the 2026 Food Code, a written food safety management system with monitoring records becomes due (§8-201.15).
Can I keep this log in an app?
Yes. In Patrono, staff enter each reading in the browser on any phone, tablet or computer, with a time and a name on every record. A reading out of range cannot be saved without a corrective action, and a saved temperature record cannot be changed.